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A metal pot filled with cauliflower and tomato curry with a ladle resting inside, and a bowl of rice, a bowl of chutney and a pile of cilantro stems on the side.
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4.67 / 3 votes

Cauliflower and Tomato Curry

Cauliflower and tomato curry is a healthy and robust vegan dinner that's full of flavorsome spices that will fill your kitchen with warming aromas. Not to mention the exceptional job it does of filling bellies, too.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: Indian
Servings: 3 to 4 servings
Calories: 245

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 dried long red chile (Kashmiri chile, if available)
  • 2 medium (14 oz) onions, 1 quartered, 1 thinly sliced
  • 3 garlic cloves, chopped
  • 1 (2 inch) piece fresh ginger, peeled and sliced
  • 2 thumb-size green chile peppers, 1 halved and seeded, 1 thinly sliced
  • 1 1/2 tablespoons mild vegetable oil
  • Salt and freshly ground pepper
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons black or yellow mustard seeds
  • One (14-ounce) can tomato passata (puréed tomatoes)
  • 1 3/4 oz tamarind purée
  • 1 generous cup store-bought vegetable broth or homemade vegetable stock
  • 2 tablespoons desiccated, shredded coconut
  • 1 medium (1 lb 2 oz) cauliflower, cut into florets

To serve

US - Metric

Instructions

  • In a small skillet over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and the dried chile until fragrant, 40 seconds to 2 minutes. Dump the toasted spices into a spice grinder and process until finely ground.
  • In a blender or food processor, combine the quartered onion, garlic, ginger, and the halved green chile and purée until smooth. If using a food processor, it may take several minutes for the mixture to become completely smooth.
  • In a heavy-bottomed saucepan over medium heat, warm the oil. Add the sliced onion and the puréed onion mixture and season well. Cook, stirring occasionally, until beginning to brown, 10 to 12 minutes.
  • Stir in the ground spices, turmeric, and mustard seeds and cook for 2 minutes.
  • Add the tomato passata, tamarind purée, stock, and coconut and bring to a boil. Add the cauliflower, reduce heat to low, then simmer until the cauliflower is knife tender, about 25 minutes.
  • Serve the curry with cilantro leaves, sliced green chile, steamed rice, and mango chutney.

Nutrition

Serving: 1portion | Calories: 245kcal | Carbohydrates: 50g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Sodium: 515mg | Fiber: 12g | Sugar: 27g